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Roasted Snipe a la Continentale
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of salad for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
144Calories
0 gProtein
0 gCarbs
16 gFat
Full nutrition (32 nutrients)
Calories144 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat6.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.8 g
Cholesterol15 mg
Sodium24 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline6.8 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 354. The excerpt below is the record exactly as published.
the birds in the glazed mould — heads down and legs up; fill the mould with aspic that is just beginning to settle; leave on ice until ready to serve. Dip in lukewarm water, turn out on a hominy foundation on a paper doily, garnish around with roses of rad¬ ishes and pieces of chopped aspic. Put in the centre of a fancy silver skewer that holds glazed cooked yolks of eggs, truf- THE SWEDISH, FRENCH, fles, roses of radishes, etc., by putting a piece of bread in the centre on top of the hominy which will hold the skewer straight. Garnish w ith cress. Serve with the salad for luncheon or dinner. SNIPE ( Becassines ) Roasted Snipe ( Becassines roties ) a la Continentale Pick, singe, and clean the birds well; leave the head on, stick the bill in the breast, tie up nice and plump. If preferred to have the heads cut off, remove them. Put in a roasting pan, with slices of fat bacon on top of each bird, with sherry, onions, carrots, pepper, and salt
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Cook this with the app: pantry check, scaling, and the assistant.